There is nothing quite like the decadent fusion of two iconic Italian-American desserts. These Cannoli Cheesecake Bars deliver a true home-cooked masterpiece that looks and tastes like it came from a professional bakery. You are going to fall in love with the contrasting textures and rich, authentic flavors.
Every hearty, generous square bar boasts a thick, golden-brown crust that holds its shape beautifully. Above that sits a dense and creamy ricotta filling packed to the brim with mini chocolate chips. It is all crowned with a fluffy whipped cream topping for the ultimate viral food blog aesthetic.
To recreate the magic of our stunning photos, serve your dessert on a simple white ceramic plate. The natural lighting will highlight the glossy chocolate chips and the delicate dusting of powdered sugar. Get ready to experience dessert perfection!
Why You’ll Love This Recipe
- Unbeatable Texture: The contrast between the crunchy, thick golden-brown crust and the dense ricotta filling is truly the star of the show.
- Authentic Flavor: Using real whole milk ricotta gives these bars that signature, slightly tangy Italian bakery taste.
- Visually Stunning: The fluffy whipped cream topping, generous sprinkle of mini chocolate chips, and a delicate dusting of powdered sugar make these bars look irresistible.
- Crowd-Pleasing Size: Baked in a pan and sliced into hearty, generous square bars, this recipe is perfect for feeding a hungry crowd.
Ingredients & Substitutions
Graham Cracker Crumbs: You will need 2 cups (240g) of finely crushed graham crackers for the base. This foundational ingredient ensures you achieve that thick, golden-brown crust.
Unsalted Butter: Use 1/2 cup (113g) of melted unsalted butter to bind your crust. The butter toasts the crumbs as they bake, locking in a rich, buttery flavor.
Granulated Sugar: You will need 1/4 cup (50g) for the crust and 1 cup (200g) for the filling. This provides the perfect level of sweetness without overpowering the natural tang of the cheeses.
Whole Milk Ricotta Cheese: 16 oz (450g) of strained whole milk ricotta is the secret to an authentic flavor. Draining the ricotta prevents a soggy base and ensures a dense and creamy filling.
Full-Fat Cream Cheese: Use 16 oz (450g) of softened cream cheese to stabilize the batter. This invisible foundational ingredient gives the bars their structural integrity and signature dense bite.
Large Eggs: 3 large eggs acting as a binder are crucial for the cheesecake to set. Make sure they are at room temperature so they incorporate smoothly into the batter.
Vanilla Extract: 1 tsp (5ml) in the filling and 1/2 tsp (2.5ml) in the topping elevates the overall flavor profile. It bridges the gap between the tangy cheese and the sweet chocolate.
Mini Chocolate Chips: You need 1 cup (170g) folded into the filling, plus an extra 1/4 cup (40g) for the garnish. The mini size ensures a perfect distribution of glossy chocolate in every single bite.
Heavy Whipping Cream: 1 cup (240ml) of cold heavy cream is required for the topping. Whipping this to stiff peaks creates that dreamy, fluffy whipped cream topping.
Powdered Sugar: 1/4 cup (30g) sweetens the whipped cream, while an extra 1 tbsp (8g) is used for a delicate dusting over the final bars. This gives the dish its beautiful, finished bakery look.
Equipment Needed
- 9×9-inch (23x23cm) square baking pan
- Parchment paper (for easy removal)
- Stand mixer or electric hand mixer
- Fine mesh strainer or cheesecloth (to drain the ricotta)
- Simple white ceramic plate (for serving)
Step-by-Step Instructions
1. Prepare the Golden-Brown Crust
Preheat your oven to 325°F (165°C) and line your 9×9-inch (23x23cm) baking pan with parchment paper. In a medium bowl, combine 2 cups (240g) of graham cracker crumbs, 1/4 cup (50g) of granulated sugar, and 1/2 cup (113g) of melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes. You will know it is ready when a fragrant, thick, golden-brown crust forms.
2. Mix the Dense Ricotta Filling
In a large bowl, use a hand mixer to beat 16 oz (450g) of softened cream cheese and 1 cup (200g) of granulated sugar until completely smooth. Add the 16 oz (450g) of strained whole milk ricotta and blend until fully combined. Look for a perfectly lump-free, dense, and creamy ricotta filling.
Add the 3 large eggs one at a time, mixing just until the yellow yolk disappears. Stir in 1 tsp (5ml) of vanilla extract. Finally, use a rubber spatula to gently fold in 1 cup (170g) of mini chocolate chips, ensuring they are evenly distributed.
3. Bake to Creamy Perfection
Pour the cheesecake batter over your cooled, baked crust. Smooth the top with a spatula so it sits perfectly level in the pan. Place the pan in the oven and bake for 45-50 minutes.
Watch for the edges to set while the center retains a slight jiggle when you gently shake the pan. Turn off the oven, crack the door, and let the bars cool inside for 30 minutes to prevent cracking. Transfer to the fridge to chill for at least 4 hours.
4. Whip the Fluffy Cream Topping
Once the bars are fully chilled, it is time to prepare the topping. In a chilled metal bowl, add 1 cup (240ml) of cold heavy whipping cream, 1/4 cup (30g) of powdered sugar, and 1/2 tsp (2.5ml) of vanilla extract.
Beat on high speed until stiff peaks form. The result should be a beautifully aerated, fluffy whipped cream topping that holds its shape effortlessly.
5. Garnish and Serve
Spread the fluffy whipped cream in an even, generous layer over the chilled cheesecake bars. Use a sharp knife to slice the dessert into hearty, generous square bars. Wipe your blade between cuts for the cleanest presentation.
Top each bar generously with the remaining 1/4 cup (40g) of mini chocolate chips. Finish with a delicate dusting of powdered sugar over the top. Serve immediately on a simple white ceramic plate to let natural bright kitchen lighting highlight those glossy chocolate chips.
Expert Tips for Success
- Drain the Ricotta: Always strain your ricotta cheese through cheesecloth for at least an hour. Excess moisture will ruin the dense and creamy texture you want.
- Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature. This guarantees a perfectly smooth batter without unsightly lumps.
- Don’t Overmix the Eggs: Once you add the eggs, mix on low speed just until combined. Overmixing beats too much air into the batter, causing the bars to crack and deflate.
- Chill Completely: Do not rush the cooling process. A full 4-hour chill in the refrigerator allows the flavors to meld and ensures a clean, sharp slice.
Storage & Reheating/Freezing
Store any leftover Cannoli Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. Because of the fresh whipped cream topping, these bars must remain chilled until you are ready to serve them.
If you wish to freeze them, do so before adding the whipped cream topping. Wrap the fully cooled bars tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the fridge and add the fresh fluffy whipped cream just before serving.
What to Serve With This
Planning a full, comforting feast before diving into these amazing Cannoli Cheesecake Bars? Start your evening right with a cozy bowl of italian-ground-beef-pasta-soup or a steaming serving of our creamy-tortellini-soup.
For the main course, nothing pairs better with Italian desserts than hearty Italian mains. Serve up a piping hot pan of our classic stuffed-manicotti-recipe alongside some fun, cheesy pepperoni-pizza-bombs. If you prefer a slightly lighter main, try the tender baked-stuffed-salmon or our fresh greek-chicken-bowls.
Looking to build an incredible dessert spread for a party? These bars look stunning when presented next to our fan-favorite classic-cheesecake-recipe and a colorful platter of strawberry-cheesecake-cookies!
Frequently Asked Questions
Absolutely. These bars actually taste better when made a day in advance because the flavors have time to meld. Just be sure to wait to add the freshly whipped cream topping and powdered sugar until right before serving.
Yes! If you want an even more authentic cannoli experience, you can pulse empty cannoli shells in a food processor and use them in place of the graham crackers for the crust.
For the best flavor and texture, full-fat cream cheese and whole milk ricotta are highly recommended. Low-fat alternatives contain higher water content, which can negatively affect the structural integrity of the bars.
Yes! Whole milk ricotta holds a lot of excess moisture. Straining it through cheesecloth for at least an hour ensures your cheesecake bars stay dense and creamy rather than turning out soggy.
Avoid overmixing the batter once the eggs are added, as this traps extra air. Additionally, let the cheesecake cool gradually in the turned-off oven with the door slightly cracked for 30 minutes before removing it.
Closing & Subscribe
We hope you enjoy this masterpiece as much as we do! The combination of the golden-brown crust, creamy ricotta filling, and fluffy whipped cream makes these Cannoli Cheesecake Bars an absolute showstopper.
If you loved this recipe, please leave a comment and a 5-star rating below. Don’t forget to subscribe to our newsletter for more viral food blog recipes delivered straight to your inbox, and pin the image below to save this recipe for later!
Recipe Schema
The Ultimate Cannoli Cheesecake Bars Recipe
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and line your 9x9-inch (23x23cm) baking pan with parchment paper. In a medium bowl, combine 2 cups (240g) of graham cracker crumbs, 1/4 cup (50g) of granulated sugar, and 1/2 cup (113g) of melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes until a thick, golden-brown crust forms.
- In a large bowl, use a hand mixer to beat 16 oz (450g) of softened cream cheese and 1 cup (200g) of granulated sugar until smooth. Add 16 oz (450g) of strained whole milk ricotta and blend until fully combined. Add the 3 large eggs one at a time, mixing just until combined. Stir in 1 tsp (5ml) of vanilla extract. Gently fold in 1 cup (170g) of mini chocolate chips.
- Pour the cheesecake batter over your cooled crust and smooth the top. Bake for 45-50 minutes until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door, and let cool inside for 30 minutes. Transfer to the fridge to chill for at least 4 hours.
- In a chilled bowl, beat 1 cup (240ml) of cold heavy whipping cream, 1/4 cup (30g) of powdered sugar, and 1/2 tsp (2.5ml) of vanilla extract on high speed until stiff peaks form.
- Spread the fluffy whipped cream evenly over the chilled bars. Slice into squares, top with the remaining 1/4 cup (40g) of mini chocolate chips, and add a delicate dusting of powdered sugar. Serve immediately on a simple white ceramic plate.
Notes
Tip 2: Do not overmix your eggs, or the cheesecake will crack while baking.
